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Summer-Squash Casserole

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Summer Squash Casserole

Florence
Print Recipe
Course Vegetables
Cuisine American

Ingredients
  

  • 3 medium zucchini
  • 3 medium yellow summer squash
  • 1/4 cup water
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 1 tablespoon butter
  • 1/2 cup finely chopped sweet red peppers
  • 5 scallions
  • 2/3 cup seasoned dry breadcrumbs
  • 2 eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley

Instructions
 

  • In a deep 3-quart casserole, combine the squash, water, garlic, marjoram, oregano, and black pepper.
  • Cover microwave on High for 5 minutes
  • Stir, Cover and microwave on high for 7 minutes more or until squash is tender.
  • Strain excess juice out in colander and put in blender.
  • Blend to chunky consistency.
  • Place the butter in the casserole dish and microwave until melted.
  • Stir in the red peppers and scallions
  • Cover and microwave for approximately 4 minutes or until tender.
  • Stir in eggs, Cheddar, parsley, and breadcrumbs into the scallion mixture
  • Add the squash puree.
  • Cover and microwave on High for 5 minutes
  • Cover microwave (50% power) for approximately 5 minutes.
  • Let stand for 5 minutes, or until the center is set.

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